Focaccia

Preparation

1. 01

   Step 01

   Add the dry yeast to the lukewarm water and leave for 5 minutes to froth.

2. 02

   Step 02

   In a large mixing bowl, combine the flour and fine salt.

3. 03

   Step 03

   Add the yeast water to the flour mixture and add 30 ml of olive oil. Mix with a wooden spoon or your hands until you have a smooth, sticky dough.

4. 04

   Step 04

   Turn the dough out onto a lightly floured work surface and knead for 10 minutes. The dough should be smooth, elastic, and slightly sticky.

5. 05

   Step 05

   Grease a bowl with 10 ml of olive oil, place the dough inside, and cover with cling film or a damp cloth. Leave to prove at room temperature for approximately 90 minutes, or until doubled in size.

6. 06

   Step 06

   Generously grease the base and sides of a 30x40 cm rectangular baking tray with 15 ml of olive oil.

7. 07

   Step 07

   Transfer the proved dough to the centre of the tray. Gently press with your fingertips to spread it towards the edges of the tray. Do not force the dough; if it springs back, let it rest for 5 minutes then try again.

8. 08

   Step 08

   Leave the dough to rest, uncovered, for a further 30 minutes. During this time, the dough will puff up slightly again.

9. 09

   Step 09

   Coat your fingertips with the remaining olive oil and press deep dimples at even intervals into the surface of the dough. Scatter the rosemary leaves over the top and drizzle with coarse sea salt.

10. 10

    Oven

    Bake in a preheated oven set to 220°C (top and bottom heat) for 20–25 minutes, until golden on top and crisp at the edges.

11. 11

    Step 11

    Remove from the oven and drizzle a few drops of olive oil over the top. After resting for 10 minutes, cut into squares and serve.